Six months ago, executive chef Jason McClure of Sazerac in Seattle was behind the bar talking to his staff about creating beverages with the same seasonality as the restaurant’s food menu when he got the idea to infuse spirits into food. “As I was thinking about cocktails that way, I was thinking about how those [spirits] could be [combined with] food,” said McClure. “It’s inspired me to think differently about food.” These days, McClure’s Banana ...
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